[牛排专题3]法式经典:黑椒牛排|Steak au poivre

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准备时间
烹饪时间
分量
工具和厨具
10分钟| mins 15分钟| mins 2 厚重平底锅/烤锅|Heavy bottomed pan or grill pan
法语读法:Steak au poivre读法约等于stek oh pwav-ruh。来,一起跟着读三次:stek oh pwav-ruh,stek oh pwav-ruh,stek oh pwav-ruh。学会了吧?在法国当地餐厅,如果能用纯正的法文点菜,待遇真会有差的哦:) 法式黑椒牛排起源于19世纪法国诺曼底地区。这道经典法式地道料理将牛排和黑椒这个绝配所呈现的风味发挥得淋漓尽致。将一层厚厚的现碾碎的黑胡椒粗粒敷在菲力牛排后放进平底锅煎制,最后搭配一款快手的锅底酱(很多餐厅经常选用用干邑或其他酒调制而成的奶油酱作为搭配酱汁),这样就制成了一道每一口都洋溢着浓郁的黑椒味并夹杂缤纷香气的法式黑椒牛排了!
Steak au poivre originated in the 19th century in the bistros of Normandy. This classic french dish extend the limit of steak and black pepper. Steak au Poivre is a beef steak (Traditionally filet steak), coated in crushed peppercorns, pan-fried and accompanied by a quick sauce made in the same pan.
10分钟| mins 15分钟| mins
2 厚重平底锅/烤锅|Heavy bottomed pan or grill pan
食谱营养信息
Steak au poivre
能量 1006kcal / 4205kj
其中脂肪提供的能量 567kcal / 2370kj
每份量120g % NRV Per 100g*
总脂肪 63g 88%
饱和脂肪 27g 113%
胆固醇 180mg 50%
总碳水化合物 2g 1%
糖2g
膳食纤维0.1g 0%
蛋白质 88g 123%
维生素 A 3%
维生素C 1%
0%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Steak au poivre
能量 1006kcal / 4205kj
其中脂肪提供的能量 567kcal / 2370kj
每份量120g % NRV Per 100g*
总脂肪 63g 88%
饱和脂肪 27g 113%
胆固醇 180mg 50%
总碳水化合物 2g 1%
糖2g
膳食纤维0.1g 0%
蛋白质 88g 123%
维生素 A 3%
维生素C 1%
0%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
Steak au poivre
能量 1006kcal / 4205kj
其中脂肪提供的能量 567kcal / 2370kj
每份量120g % NRV Per 100g*
总脂肪 63g 88%
饱和脂肪 27g 113%
胆固醇 180mg 50%
总碳水化合物 2g 1%
糖2g
膳食纤维0.1g 0%
蛋白质 88g 123%
维生素 A 3%
维生素C 1%
0%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Steak au poivre
能量 1006kcal / 4205kj
其中脂肪提供的能量 567kcal / 2370kj
每份量120g % NRV Per 100g*
总脂肪 63g 88%
饱和脂肪 27g 113%
胆固醇 180mg 50%
总碳水化合物 2g 1%
糖2g
膳食纤维0.1g 0%
蛋白质 88g 123%
维生素 A 3%
维生素C 1%
0%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 预处理食材|Preparation
    用研磨器将黑椒粒碾碎;蒜头去皮切粒备用;牛排表面涂小量油后,将碾碎的粗胡椒颗粒均匀敷在牛排两面并撒上适量海盐;最后轻轻按压表面调料。
    Place the peppercorns in a pestle and mortar and crush them so that they are allbroken down. Peel off the garlic and chop into pieces. Put the steaks on a board and trim off any excess fat. Rub a little oil on the steaks and then spread the crushed pepper and sea salt on both sides, pressing in the pepper so that they are evenly coated.
    预处理食材|Preparation
    用研磨器将黑椒粒碾碎;蒜头去皮切粒备用;牛排表面涂小量油后,将碾碎的粗胡椒颗粒均匀敷在牛排两面并撒上适量海盐;最后轻轻按压表面调料。
    Place the peppercorns in a pestle and mortar and crush them so that they are allbroken down. Peel off the garlic and chop into pieces. Put the steaks on a board and trim off any excess fat. Rub a little oil on the steaks and then spread the crushed pepper and sea salt on both sides, pressing in the pepper so that they are evenly coated.
  • 煎牛排|Pan sear the steak
    中火,加入小量色拉油,预热平底锅;锅热后,将牛排放进锅(此时会有猛烈的噼啪声!);每隔一分钟翻转一次牛排(根据牛排厚度和熟度确定烹饪时间)。我要煎的是medium rare,也就是约3分熟的牛排,所以每面各煎2分钟就好! 将近煎好时,对半切开蒜头,用切面一头轻轻在牛排两面涂擦,然后放入黄油,先涂抹一层在表面,然后将剩下的黄油放锅,融化后浇在表面。 最后,立起牛排煎周边(特别是较厚的牛排,四周一定要煎)。如果你用的也是西冷牛排,一定要将表面的脂肪层煎脆至微焦的棕色。 牛排煎好后,从锅中取出静置5分钟收汁。可用锡纸盖住保温。 不同熟度的牛排分别要煎多久?怎样知道熟度?煎牛排还有哪些细节?点击以下链接获得煎牛排终极秘笈: [牛排专题2]好好做牛排!|Master cooking a steak!
    Heat a large, heavy bottomed frying pan over a medium high heat. Cook for about 1 minute on each side before turning, keep turning every minute to avoiding burning the steaks (depending on how thick the steak is and how well done you want - for medium rare the steak will still be slightly soft to the touch, medium wil be springy and well-done firm). Near the end of cooking rub both sides of the steaks with the cut side of the garlic then melt a tablespoon of butter over the steaks. Hold the steaks using tongs and hold the edge with the layer of fat on it to the pan so that the fat cooks and turns brown (about a minute). Once cooked, transfer the steaks to a warmed plate to rest for 5 minutes.
    煎牛排|Pan sear the steak
    中火,加入小量色拉油,预热平底锅;锅热后,将牛排放进锅(此时会有猛烈的噼啪声!);每隔一分钟翻转一次牛排(根据牛排厚度和熟度确定烹饪时间)。我要煎的是medium rare,也就是约3分熟的牛排,所以每面各煎2分钟就好! 将近煎好时,对半切开蒜头,用切面一头轻轻在牛排两面涂擦,然后放入黄油,先涂抹一层在表面,然后将剩下的黄油放锅,融化后浇在表面。 最后,立起牛排煎周边(特别是较厚的牛排,四周一定要煎)。如果你用的也是西冷牛排,一定要将表面的脂肪层煎脆至微焦的棕色。 牛排煎好后,从锅中取出静置5分钟收汁。可用锡纸盖住保温。 不同熟度的牛排分别要煎多久?怎样知道熟度?煎牛排还有哪些细节?点击以下链接获得煎牛排终极秘笈: [牛排专题2]好好做牛排!|Master cooking a steak!
    Heat a large, heavy bottomed frying pan over a medium high heat. Cook for about 1 minute on each side before turning, keep turning every minute to avoiding burning the steaks (depending on how thick the steak is and how well done you want - for medium rare the steak will still be slightly soft to the touch, medium wil be springy and well-done firm). Near the end of cooking rub both sides of the steaks with the cut side of the garlic then melt a tablespoon of butter over the steaks. Hold the steaks using tongs and hold the edge with the layer of fat on it to the pan so that the fat cooks and turns brown (about a minute). Once cooked, transfer the steaks to a warmed plate to rest for 5 minutes.
  • 做酱汁|Make the sauce
    在煎牛排的锅中(不用清洗)直接放入1汤匙的黄油;加入蒜粒翻炒2分钟。加入白兰地,刮干净锅底的焦渣(煎牛排时留下的焦渣能给酱汁增加风味噢)。 稍微打侧平底锅,引用灶火点燃酱汁或不用点火,将酱汁煮至沸腾。目的是让白兰地里的酒精燃尽,降低酱汁中的酒精味。 flambe 酱汁量减少约一半后,加入奶油并轻轻搅拌;沸腾后煮2-4分钟直至酱汁浓稠;将牛排碟里多余的肉汁倒进酱汁中并搅拌均匀;试味,必要时加盐调味。
    Add a tbsp of butter to the pan. Add the chopped garlic and fry gently for 2 minutes. Pour in the brandy to deglaze the pan, stirring and scraping any bits from the base of the pan. Either carefully set light to the brandy (flambé it) or boil it to remove the alcohol until it has reduced by about half. Add the cream and stir with the brandy and garlic and gently bring to the boil for 2-4 minutes till the cream thickens and reduces. It is ready when the sauce coats the back of a spoon. Pour any juices from the rested steaks into the pan and mix with the cream sauce. Taste and add salt if needed.
    做酱汁|Make the sauce
    在煎牛排的锅中(不用清洗)直接放入1汤匙的黄油;加入蒜粒翻炒2分钟。加入白兰地,刮干净锅底的焦渣(煎牛排时留下的焦渣能给酱汁增加风味噢)。 稍微打侧平底锅,引用灶火点燃酱汁或不用点火,将酱汁煮至沸腾。目的是让白兰地里的酒精燃尽,降低酱汁中的酒精味。 flambe 酱汁量减少约一半后,加入奶油并轻轻搅拌;沸腾后煮2-4分钟直至酱汁浓稠;将牛排碟里多余的肉汁倒进酱汁中并搅拌均匀;试味,必要时加盐调味。
    Add a tbsp of butter to the pan. Add the chopped garlic and fry gently for 2 minutes. Pour in the brandy to deglaze the pan, stirring and scraping any bits from the base of the pan. Either carefully set light to the brandy (flambé it) or boil it to remove the alcohol until it has reduced by about half. Add the cream and stir with the brandy and garlic and gently bring to the boil for 2-4 minutes till the cream thickens and reduces. It is ready when the sauce coats the back of a spoon. Pour any juices from the rested steaks into the pan and mix with the cream sauce. Taste and add salt if needed.
  • 上盘|To serve
    将做好的酱汁淋在牛排上,可伴上法式薯条享用!
    Serve the steaks on a warmed plate with the sauce poured over the top. Serve with french fries.
    上盘|To serve
    将做好的酱汁淋在牛排上,可伴上法式薯条享用!
    Serve the steaks on a warmed plate with the sauce poured over the top. Serve with french fries.
  • Enjoy! steak_3
    Enjoy! steak_3

重要提示:一定要用厚重平底锅!最好是铸铁锅。

Note:selecting a heavy bottomed pan ( best with cast iron).

重要提示:一定要用厚重平底锅!最好是铸铁锅。

Note:selecting a heavy bottomed pan ( best with cast iron).

西厨网上便利店提供部分材料和用具(在正文点击调料/用具即可直接转入网上商店),菜谱中涉及的其余用品可在以下超市购买(以广州为例):

以广州超市为例)

黑椒粒|black peppercorn;菲力/西冷|Fillet, Sirloin ;黄油|butter;色拉油/花生油|vegetable oil/peanut oil;白兰地|brandy;稀奶油/双倍奶油|whipping cream/double cream;蒜头|garlic永旺超市AEON/Ole超市

保存菜谱并创建购物清单

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